Preheat oven to 160oC /
325oF / Gas 3. Lightly butter a 22 x 11cm loaf tin, then line
the base with greaseproof paper and grease the paper.
Sift the flour, baking powder and
cinnamon together, toss in the butter, then rub in until the mixture
resembles coarse breadcrumbs. Stir in the sugar.
In a separate bowl, mix together the
marmalade, egg and most of the milk, then stir into the flour mixture to
make a soft dropping consistency, adding more milk if necessary.
Transfer the mixture to the tin and
bake for 1 1/4 hours, or until firm to the touch. Leave the cake to cool
for 5 minutes, then turn on to a wire rack, peel off the lining paper,
and leave to cool completely.
Drizzle the glace icing over the top
of the cake and decorate with the orange and lemon rind.